Chicken Enchilada Soup

1/2c vegetable oil
1/4c chicken stock
3c yellow onions, diced
2tsp ground cumin
2 tsp chili powder
2 tsp garlic powder
1/2tsp cayenne pepper
2c masa harina
4 quarts water, divided
2c crushed tomatoes
1/2 lb velvetta cheese, cubed
3lbs boneless chicken breasts, cooked and shredded

In a large pot, place oil, chicken stock, onion and spices. Sauté until onions are soft and clear, about 5 minutes.

In another bowl, combine masa with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions and bring to a boil. Cook an additional 2-3 minutes, stirring constantly.

Add remaining water to pot. Add tomatoes and return to a boil, stirring occasionally. Add cheese and stir until it is completely melted. Add chicken; heat and serve.

Garnish with shredded cheddar cheese, crumbled tortilla chips and salsa.

Serves 16-20

Notes:
1. The unused portions freeze well.

2. This recipe is similar to the Chicken Enchilada Soup served at Chili's Restaurants.

3. Again, this may not be a "healthy" recipe with 1/2 lb velvetta as the main ingredient, but it is one of my family's favorites.